Ideally, cut Cherry Tomatoes in half (Picture above shows them baked whole and then cut to make them cook faster. Still yummy, but cook faster and have more uses cut in half.) and place in pan lined lightly with Olive Oil.

Place the cut side up so the tomatoes are like little bowls.
Season with Salt, Pepper and herbs like Thyme or Oregano and maybe a touch of Balsamic Vinegar.
Bake at 250° for @ 3 hours.

May be stored in the fridge 2-3 weeks with Olive Oil poured over the Roasted tomatoes, frozen, or dehydrated further to last longer.